Improvement in processes for preserving corn



UNITED STATES PATENT OFFICE.

LOUIS MOMURRAY, OF BALTIMORE, MARYLAND.

IMPROVEMENT IN PROCESSES FOR PRESERVING CORN.

Specification forming part of Letters Patent No. 139,695, dated June 3, 1873; application filed May 20, 1873.

To all whom it may concern:

Be it known that I, LOUIS MGMURRAY, of the city and county of Baltimore and State of Maryland, have invented a certain new and Improved Process of Preserving Green Corn,

of which the following is a specification:

corn to from fifteen (15) to twenty-five (25) pounds of juice, according to the quality of corn. This mixture is then brought to about the boiling-point, from 210 to 212 Fahrenheit, being placed in a water-jacketed covered vessel, carefully heated by steam'o'rother agency to prevent injury to or discoloration of the corn. The temperature of the moistened corn can be ascertained by the thermometer in the usual way.

The treatment of the corn with the juice, as'just described, acts to enrich the corn, to keep it white, and in more natural condition, preventing discoloration, preserving the original flavor, and preventing the smoky taste which is noticeable in corn packed by other processes. The addition of the juice while still heated partially cooks the corn, and requires less expenditure of heat in the water-jacketed vessel to bring the mixture to the boiling-point.

The corn thus treated with the purified L juice, and brought to about the boiling-point, is at once put into cans from which the heated corn serves to effectually expel the air. The

'cans are then immediately sealed, and are put I into a bath of salt-and-water, or of water mingled with suitable chemical ingredients, which will cause the bath to have a considerable higher boiling-point than water. In putting up green-corn, however, I much prefer the salt-and-water bath, which has a boiling-point of 228 Fahrenheit. The bath, when the corn is put in, is not necessarily of any fixed temperature. I prefer that it should heat about 226 Fahrenheit, thence gradually elevated to 228 or 230. When the bath ranges between these temperatures the cans need remain therein only from two to .two and onehalf hours. Should the term perature of the bath range between 220 and- 222, or 224, the cans require to remain therein about four hours. In any case no "enting is required, and this bath completes the process, the can being then in condition to keep for a great =length of time in fine condition, without discoloration, and with its natural flavor well preserved. y

The bath of salt-and-water is of great value in that its boiling-point, while of such height ing greatly the time heretofore required for the same, still does not exceed the point (22e to 230) beyond which heat would damage the corn.

The preliminary heating of the corn after it has beenmoistened serves to cook it, so that it-= goes into the can in a cooked condition, and all that is then required is the final heatin g. needed for its preservation.

I do not claim as new the article of green corn preserved in a green state after removal from the cob, nor the process of preserving and heating the same.

and desire to secure by Letters Patent, is- 1. The process of preserving corn by first mixing it with the prepared juice, then heating or cooking the same, and then putting it into cans and subjecting it to final heating at the temperatures stated, substantially as described.

2. The use of the flavored liquid pbtained as set forth.

In testimony whereof I have signed my name to this specification before two sub scribing witnesses. I

Witnesses:

EDM. F. BROWN, Jorm BUEREN.

as to speedily complete the process, shortensaid corn so removed from the cob, by putting it up in cans. and then hermetically sealing Having described my invention, what I claim,

from the cob in preserving corn, substantially Louis MOMURRAY. 

